Our New Favorite Chocolate Chip Cookie Recipe

posted by Andrea | 02/25/2014

Dave and I are HUGE HUGE HUGE chocolate chip cookie lovers — and although we’ll pretty much eat any chocolate chip cookie you put in front of us, we’ve recently been on the hunt for that most perfect chocolate chip cookie recipe.

I’ve honestly baked more chocolate chip cookies in the past 6 months than I have in our entire married life (seriously!) and after trying many, many different recipes (including both of our mom’s recipes, my grandma’s recipe, Better Home’s & Garden’s recipe, and tons of AllRecipe.com recipes) we finally found THE ONE.

And you’ll never believe how I stumbled across this most-delicious chocolate chip cookie recipe.

Well, after the party, I offered up the decorations for free to anyone who wanted to come pick them up. Apparently a local blog reader, Rochelle (who just lives down the road from our house) was going to have a Daniel Tiger birthday party for one of her kids — and she jumped at the opportunity for free, already made decorations!

I was thrilled to get the decorations out of my house and put to good use somewhere else — but I was even more thrilled when Rochelle showed up at my door with a big plate of chocolate chip cookies as “payment” for the decorations.

This was just before dinner time, so after dinner, we all willingly sampled these cookies for dessert — and almost immediately, Dave and I decided that they were the BEST chocolate chip cookies we’d had in a really really long time!

Thankfully, Rochelle shared her delicious recipe with me AND is allowing me to share it here on my blog (seriously, you should all thank her!)

Now, one thing I should mention is that once she sent over the recipe, I realized they had peanut butter in them — which is probably why we loved them so much. However, if you can’t have peanut butter, you could definitely substitute Biscoff spread, Sun butter, or any other peanut butter substitute you are allowed to eat.

Once the cookies came out of the oven, I let them cool for a few minutes before transferring them to cooling racks.

I waited as long as I could before taste-testing them (so about 3 minutes) and they were JUST as good as Rochelle’s cookies — both Nora and Dave definitely approved!

As I mentioned above, this recipe is actually a 1/2 batch of Rochelle’s recipe (because I know many people don’t want to make more than 5-6 dozen cookies at a time).

However, since these cookies (and the cookie dough) freeze amazingly well, I figure I’ll share the FULL recipe too — and yes, that means it will make about 10 dozen cookies or more!

THE FULL RECIPE:

2 c. Peanut Butter

1 lb Butter softened (4 sticks)

2 c. Brown Sugar

2 c. White Sugar

4 Eggs

1 T. Vanilla

5 c. Flour

2 t. Baking Powder

3 t. Baking Soda

1 t. Salt

Two 12 oz. bags of semi sweet chocolate chips

Extra sugar for rolling dough in

Although I love making little tweaks and changes to recipes, I made this recipe exactly as Rochelle instructed with absolutely NO changes, substitutions, or additions of any sort.

These are THE best chocolate chip cookies around — slightly crispy on the outside but super chewy on the inside — perfection in my book!

I currently have about 5 dozen of these cookies in our freezer plus extra frozen dough for making more cookies later. And yes, I’m finished with my quest for the “best” chocolate chip cookies because our family is 100% satisfied with this recipe.

Ann

02/25/2014

The “best” recipe is so subjective! For me, it would include a cookie with peanut butter but my husband would disagree. I prefer a crispy cookie but all of my kids prefer chewy! Glad you found one you love! I no longer eat any chocolate so I won’t be sampling these but they sure look terrific!

Jamie

02/25/2014

This is the same recipe that I use all the time. If you use chocolate mini kisses instead of chocolate chips it’s even better. I also always make the full batch and put half the dough balls in the freezer. So yummy to take out of freezer, bake and go.

I use this recipe all the time, also. I usually put in M & M’s instead of choc chips. I have been asked for the recipe every time I take it somewhere! The peanut butter is subtle, but I think it is what makes this cookie so good!

Christine

no not at all. In fact, when Dave and I first tried the cookies that were given to us (without knowing the receipe) we actually didn’t realize they had peanut butter in them. Now that we know there’s peanut butter, we can taste it, but definitely not “strong” or “overwhelming” — at least in my opinion!

Sandy

02/25/2014

This recipe is identical to the ‘Amish Peanut Butter Cookie recipe in Grandville Christan School’s cookbook put out in 1999. The only difference is that recipe calls for Mini Hershey Kisses rather than the chocolate chips. IDefinitely a favorite in this house, but like you, I find myself cutting the recipe in half quite often. If you’re a fan of dark chocolate, they’re excellent with the Hershey’s dark chocolate chunks as well.

I used to have a baking blog (I bake all the time, I’ve worked in a popular high-end specialty bakery in Sacramento, CA and am very picky – and I am going to start my own baking business soon – ) Chocolate Chip cookies are definitely a personal preference and I’m not convinced that there is only ONE best recipe… however, I have a VERY good recipe that I make which I has been taste tested by hundreds of people that I personally know and they all LOVE it. It’s no surprise, it is from the Baking Illustrated Cookbook (which if you are not familiar, they have a TV school “America’s Test Kitchen” on PBS and they test all of the recipes with many variations until they come up with the “perfect” recipe). Kim, you might want to give it a try.

Rochelle

02/25/2014

I’m so glad you liked them! I’ve had the recipe for about 5 years. When I had a baby a friend (Lori) from my old church brought me these cookies, and I just HAD to have the recipe :). They are my family’s favorite cookie as well. I was glad she was willing to share the recipe & now that all your readers are able to have it as well! All great recipes are meant to be shared if you ask me :).

Stephanie

02/25/2014

Sam favorite recipe here too! Mine was actually a recipe for peanut butter blossoms but instead of the Hershey’s kisses placed on top after baking I just added them to the dough.
Rochelle is a great cook from what I have heard, so I am not surprised that you liked them.

Lisa

02/25/2014

This is hilarious. I literally have the butter setting on the counter to make this recipe (except I use the mini Hershey kisses as well), and decided to log onto your blog to procrastinate a bit. When I saw the title of this post I thought, well, maybe I’ll try her recipe instead. Come to find out it’s exactly the one I was planning to make! Guess it’s a sign. Time to get to work!

Carla

02/25/2014

Thank you for sharing! Question: what type and brand of peanut butter do you use? All natural, no sugar, smooth, crunchy? I find peanut butters can taste dramatically different and thus impact smoothie, cookie, peanut sauce recipes. Thanks ahead for answering my question.

Thanks for your reply. I guess in addition to creamy I’d be interested to know if what you generally use has sugar/sweetener or not. I usually use all natural PB for sandwiches but I wonder if for baking it makes a difference to use a PB that is sweet and has a more whipped texture. Again, thanks ahead of time for clarifying and have a great day.

Honestly Carla — I’ve never paid any attention to my peanut butter. I just buy the cheapest jar on the shelf and stock up when it’s on sale

I don’t buy natural or organic and I have NO idea how much sugar or sweetness is in the different peanut butters I use. I’ve also never noticed different “textures” in our peanut butters — but maybe I’m just not super perceptive when it comes to variations in our peanut butters.

Thanks for humoring my question. My grandparents were peanut farmers and I’m recognizing by my questions how much that has influenced me. Our family members are all known to eat peanut butter with a spoon out of the jar and I guess when you eat it like that you notice differences. We’ve gone through phases of grinding our own fresh roasted peanut butter at home and it’s amazing. Thanks for sharing your new favorite recipe!

Demaroge

It is a little odd that the search doesn’t bring up the M&M’s website.

I used to love making cookies but since we’ve moved to this house our oven just doesn’t seem to know how to bake cookies! This is the first time I have had a gas oven….that is the only difference. It doesn’t seem like it should matter. I hung a thermometer in the oven and it heats to the correct temperature. So, I don’t get it. Unfortunately, that means we haven’t had cookies in AWHILE!

Dianne

Debbie

02/26/2014

I can’t wait to make these…..and to test out all my pens at home Sometimes, I just wish I could work from home…but I think I will not get much work done because I’ll see my home things that need to get done too.

Megan

02/26/2014

They do look/sound good!! Perhaps I’ll try these for my next pot luck.

Ironically, I went hunting for a great chocolate chip cookie recipe a few years ago for a cookie swap and after searching far and wide settled back on the good old Nestle Toll House, back of the bag recipe. It’s a timeless classic. I say if it ain’t broke, don’t fix it!

Side note – when my grandmother (a bit of a cookbook hoarder) passed away last year we found a 1946 copy of Ruth Wakefield’s Toll House cookbook that includes her original cookie recipe. We think it’s from before she sold it to Nestle! So neat to have a piece of history like that in my kitchen library.)

Gwyneth

03/18/2014

This recipe looks awesome and I’m starting to salivate hahaha I’ve been looking for a perfect cookie recipe for ages now and it seems I’ve hit jackpot when I found this site, but I’m wondering if you can substitute the peanut butter with something else hahaha because I’m allergic to peanut and I really want to try this recipe! If you know what I can use to substitute peanut butter it would really be greatly appreciated

S Lynn

04/03/2014

I have been delighted to find your site while looking for an excellent/unusual cookie recipe. I have read all the comments here on your favorite chocolate chip cookie recipe. I understand from this that the peanut butter flavor is weak. I do not like peanut butter. I found no comments from anyone baking with a pb substitute. I have purchased almond butter to use, as you suggest, as substitute for the pb. If you have any further guidance or knowledge of this I need all help provided!
I do have a very specific question. I enjoy the ease of freezing batches. To try the recipe, though, I would begin with the smaller recipe provided. The amounts for the peanut butter in
BOTH small and large recipes are the same. In my case, the almond butter. I am concerned about the effect of the (nut) butters, both in flavor and whatever else…..(not a proficient baker).
Please my I have your insight/experience. I hesitate to bake lest I make a mess.
(unemployment will do that to you)
Thank you,
for all the info you have given!

SLynn

04/10/2014

To simplify my previous comment:
Has anyone out there made these cookies, either the “full” recipe or the smaller one with another nut butter, as Andrea suggests?
Has anyone one else noticed that the amount of nut butter asked for is (exactly) the same (!) in both the “full” recipe and the smaller one? Is this not cause for attention?
(I don’t know, not a proficient baker; maybe no big deal.)
I’ll be grateful for any guidance, thank you.
SLynn

Margaret

01/16/2015

I really want to make these cookes, but every cookie I make comes out flat and thin! Sometimes I warm the butter a little to soften it, wonder if this would cause a problem, but even the times it just sits room temp the same thing happens! How do I get the nice fluffy cookies?

Hi Margaret — softening the butter is what is making your cookies flat. It will do it every time! You want room temperature or colder. Also, try using half butter, half Crisco… that works well for me too